Weight Watchers Zero Point Cabbage Soup

Yield: 6-8
Serving size: 1 cup


  • 3 cups nonfat beef, chicken, or vegetable broth (beef is the best)
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups chopped cabbage
  • 1/2 yellow onion
  • 1/2 cup chopped carrot
  • 1/2 cup green beans
  • 1/2 cup chopped zucchini
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • salt and pepper to taste


  1. Place broth, tomato paste, cabbage, green beans, zucchini, basil, oregano and salt and pepper in the slow cooker.
  2. Sauté onions carrots and garlic for five minutes and then add to the slow cooker.
  3. Cook on low for approximately three to four hours

NOTE: Cooking time will vary based on the heat of your slow cooker.

Louisiana-Style Red Beans and Rice

Yield: 8
Serving size: 1 cup


  • 1 (1-pound) package red kidney beans
  • 1 (32-ounce) container no-sodium chicken broth
  • Water, as needed
  • 1 large chopped onion
  • 1 chopped bell pepper
  • 1/2 cup chopped parsley
  • 4 stalks chopped celery
  • 1-3 minced cloves garlic
  • 1 pound of smoked ham, tasso, or a large ham hock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Hot sauce to taste (optional)
  • Creole seasoning to taste
  • Salt and pepper to taste
  • 6 cups white or brown rice, cooked


  1. Rinse and sort beans.
  2. Put the beans in a slow cooker and cover them with vegetable broth. Set heat to low.
  3. In a skillet, Brown the meat and add to the slow cooker.
  4. In the drippings, sauté the garlic, onion, celery, and bell pepper in olive oil until tender.
  5. Add the sautéed vegetable mixture and remaining ingredients, except salt and rice, to the beans.
  6. Stir beans occasionally. Add water or broth to beans as needed.
  7. When the beans are completely tender, add Creole seasoning to taste. Remove bay leaves.
  8. Cook on low for four to four-and-a-half hours.
  9. Salt to taste and serve over cooked rice.

NOTES: For a creamier texture, process half the beans in a food processor or blender until smooth. Add processed mixture back to pot.
Cooking time will vary based on the heat of your slow cooker.

Vegan Corn Bread

Yield: 6


  • 1 ¼ cups stone ground yellow cornmeal
  • 1 ¼ cups unbleached white flour
  • ½ teaspoon salt
  • 1 tablespoon baking powder
  • 2 tablespoons brown sugar
  • 1 ½ cups boiling water mixed with 2 tablespoons canola oil, plus a little extra for oiling the skillet


  1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
  2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
  3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
  4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
  5. Cut into wedges and serve.

Click to learn more from the Farmers Almanac about how long can you freeze food.